Prep time: 20 Minutes Cook Time: 15 Minutes
Serves: 6 People Difficulty: Easy
Pastelito is essentially a Cuban pastry which is baked with sweet or savory fillings, depending upon individuals’ preferences and the recipe followed. Known commonly as the Cuban Pastry, pastelitos are what the pastries are called in Spanish. The baked puff-pastries are also known as Pasteles in Spanish.
Origin of Pasteles
The exact origin of preparation is not known and there are various theories as to how the preparation came into being. While one theory states that slaves working in Spanish and Cuban sugar mills invented the dish, another says that Pastelito was invented in Cuban households where the preparation was served essentially as an appetizer or as a side dish with main meals.
Pastelitos Recipe- Ingredients
Traditional filings are inclusive of cream cheese, guava, guava and cheese, pineapple and coconut. Fillings for the sweet variant are made with fruit pulps which have been sweetened. People who prefer the savory flavor choose beef, chicken or ham as fillings.
Mostly, the recipe calls for the use of delicate, flaky puff pastry but depending upon preferences and convenience of individuals, other dough can be used as well. When it comes to fillings, just about anything can be used. While the traditional fillings are little dabs of guava marmalade and cream cheese for the sweet variety, and meat fillings for the savory types; the modern day versions can have contain anything from cream cheese and mango to beef and Devil’s ham.
Pastelitos are more popular in Venezuela breakfast, there are thousands of sales of this product, are inexpensive and are usually filled with an almost endless variety of products, such as stewed chicken, stewed ground meat, fish and seafood, among others. However, among the most popular: “Pastelito of potato and cheese”.
For the dough:
- 1 kg of flour without leavening.
- 1/2 cup vegetable oil.
- 1/2 cup sugar.
- 1 tablespoon of salt.
- 1 tsp. of butter.
- 2 cups of cold water.
- 2 potatoes.
- 1/2 kg of white cheese.
- 1 / 2 kg of cheese mozzarella.
- In a mixer, place 900 grams of flour (100 grams are reserved), add the oil, sugar, salt and the essence of butter and beat for 2 minutes, then add 3 parts water and knead until the dough is homogeneous, smooth and compact. However, can knead hand joining those ingredients in a bowl for then end of kneading in a counter.
- For the potato and cheese, put 2 potatoes with their skin to boil until tender, Peel, crush and add 300 grams of cheese to the mash. Depending on the amount of salt in the cheese, salt to taste, and add a touch of butter.
- Stretch the dough on the counter top in a rectangular way, trying to give the greatest possible uniformity, with a cookie cutter, “mark slightly” over half of the dough circles.
- In the center of the marked circles place small teaspoons of the filling of “potato and cheese”, or any other fill our preference.
- Carefully place half of the free mass that has filling.
- With the cookie cutter, cut the cupcakes individually and we will by placing them on the previously lightly floured counter top.
- And then fry in hot oil.